Title: Fun and Game Hens
Categories: Poultry
Yield: 2 Servings
| STEP ONE (STUFFING |
| 2 | | Slices bacon |
| 1/4 | c | Onion; minced |
| 1/3 | c | Mushrooms; chopped |
| 1 | c | Dry bread crumbs |
| 1/3 | c | Walnuts; chopped |
| | | Salt; to taste |
| 1/4 | ts | Thyme |
| 1/4 | ts | Sage |
| STEP TWO (BASTING SAUCE |
| 3 | tb | Butter |
| 2 | tb | Dry white wine |
| 1/4 | ts | Garlic; minced |
| 1/8 | ts | Sage |
| STEP THREE (SAUCE |
| 1 | tb | Flour |
| 1/4 | c | Dry white wine |
| 1/4 | c | Black current jelly |
| 1/4 | ts | Dry mustard |
| | | Salt; to taste |
Step one: Fry bacon until done. Remove from pan, reserve drippings, and
drain on paper towels. Over medium flame saute` onion and mushrooms in
bacon drippings until tender. Remove and combine with remaining
ingredients, tossing lightly. Stuff hens and close openings with wooden
toothpicks. Step two: Preheat oven to 400^. Melt butter in small pan, add
remaining ingredients, mix well. Place hens, breast-side down, in roasting
pan. Brush with basting sauce. Roast 1 hour; baste occasionally. Remove
hens to warm serving platter, cover loosely, keep warm.
Step three: Pour off all but 2/3 cup drippings from roasting pan. Place
pan on stove top, over medium flame; whisk in flour until smooth. Cook 2
minutes.
Add remaining ingredients and bring to a boil; reduce flame and simmer
until thickened. Pour sauce into serving boat and pass. Source: Cooking In
The Nude--For Men Only, c1987